Course: Side Dish
This braised kale with roasted chickpeas is a simple, yet tasty side dish. It doesn't take more than 30 minutes to prepare
- 1 can chickpeas ( 400 grams /14 ounces) drained and rinsed
- 2 tablespoons extra virgin olive oil divided
- 1 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 100 grams (3.5 ounces) light halloumi cheese chopped into small pieces
- 1 small onion finely chopped
- 1 clove garlic crushed
- 1 small red chili sliced
- 120 grams (1 3/4 cup) chopped kale
- salt and freshly ground black pepper
Preheat the oven to 200 degrees C (400 degrees F).
Pat the chickpeas dry with paper towels. place them in a large bowl and toss with olive oil, paprika, chili powder and salt until evenly coated.
Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crispy, about 20 to 30 minutes.
Meanwhile, heat the remaining olive oil in a frying pan over medium heat. Add the halloumi cheese and cook for 3-4 minutes or until golden. Remove from the pan and set aside.
Add the onion, garlic and chili to the same pan and cook until the onion is soft. Add the kale and cook for a couple of minutes, until it just starts to wilt. Season with salt and pepper.
Top the braised kale with roasted chickpeas, fried halloumi cheese and serve.
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Nutrition InformationAmount per serving (141 g)
— Calories: 201
, Fat: 12g
, Saturated Fat: 3.5g
, Sodium: 79mg
, Carbohydrates: 14.9g
, Fiber: 3.4g
, Sugar: 1.1g
, Protein: 10g
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